Meals With Monet: Weekly Meal Plan #20

It’s the second week of January and we can already feel a few of our well-wished New Year’s resolutions slipping. That’s perfectly natural, so there’s no need to beat yourself up about it, and thankfully we have this week’s meal plan to keep you on track with meal prepping and eating well. 

This week, we’re still focusing on slightly healthy foods, but don’t worry, there will never be a boring dinner on this list! Trust us, this is just the beginning of all the fun stuff we’re cooking up for you this year. 

Grocery List

Monday: 20-Minute Paleo Egg Roll in a Bowl

Thank you Pure Wow for the recipe!

Ingredients

• 1 + ½ Tbsp sesame oil

• 3 carrots (peeled and shredded)

• ¼ head red cabbage (shredded)

• ¼ head green cabbage (shredded)

• 1 bunch scallions (sliced)

• 2 garlic cloves (minced)

• 1 Tbsp minced ginger

• 1 lb ground pork

• 2 Tbsp soy sauce

• 2 Tbsp unseasoned rice vinegar

• 1 Tbsp sriracha

• Sesame seeds, cilantro leaves, and thinly sliced red chiles (for serving)

Directions

1. In a medium skillet, heat the oil over medium heat. Add the carrots and the red and green cabbage. Cook until tender — about 3 minutes. 

2. Add the scallions, garlic, and ginger and cook until fragrant, about 1 minute. Add the pork and sauté until they’re fully cooked and no longer pink, about 6-7 minutes. 

3. Season the mixture with soy sauce, rice vinegar, and sriracha. 

4. Serve topped with sesame seeds, cilantro, and red chiles.

Tuesday: Thai Beef Salad

Thank you Platings + Pairings for the recipe!

Ingredients

Dressing:

• 1 clove garlic 

• 1 jalapeño (halved)

• 1 lime (juiced)

• 1 + ½ Tbsp fish sauce

• 2 Tbsp minced lemongrass (remove the tough outer leaves and slice the tender white core)

• 1 + ¼ tsp brown sugar

• ¼ tsp red chile flakes

Steak:

• ½ Tbsp vegetable oil 

• 1 1-inch thick New York strip steak 

Rice Powder:

• 2 Tbsp uncooked rice

Salad:

• 2 medium shallot (thinly sliced)

• ¼ cup fresh mint leaves

• 3 Tbsp roughly chopped cilantro leaves and stems 

• Lettuce

• Cherry tomatoes

Directions

1. Mince the garlic and one of the jalapeño halves and place them in a small bowl. Slice the remaining jalapeño half into thin rings and add them to the bowl along with the lime juice, fish sauce, lemongrass, brown sugar, and red chile flakes. Taste and adjust the seasonings with additional lime juice, fish sauce, and sugar. 

2. Put the rice in a small frying pan over medium-high heat. Cook, stirring frequently, until the grains are toasted and golden, about 10 minutes. Let the mixture cool for a few minutes and then grind the coarse powder in a spice grinder or a mortar and pestle. 

3. Heat the oil in a skillet over medium-high heat. Sear the steak until it’s well-browned and one side for 5-6 minutes. Flip and cook until the second side is dark brown and the meat is medium-rare – another 5-6 minutes. Transfer the meat to a cutting board and let it rest for 5 minutes. Slice the steak thinly and cut it into bite-sized pieces. 

4. In a medium bowl combine the beef, any accumulated juices, shallots, mint, and cilantro. Stir the dressing and pour it on top. Toss gently. Add the ground toasted rice and toss. Serve over the lettuce with cherry tomatoes.

Wednesday: Tandoori-Inspired Roast  Cauliflower Bowls with Tahini

Thank you Pure Wow for the recipe!

Ingredients

• 1 + ½ cups coconut milk yogurt

• ¼ cup extra-virgin olive oil 

• 2 tsp ground cumin 

• 2 tsp ground ginger

• 2 tsp kosher salt 

• 1 tsp ground paprika 

• 1 tsp ground turmeric 

• 1 tsp cayenne pepper

• 4 garlic cloves (minced)

• 2 larges heads of cauliflower (cut into bite-sized florets)

• ¼ cup tahini 

• Freshly ground black pepper

• Steamed basmati rice (for serving)

• 3 avocados (sliced into wedges)

• Sliced scallions (for serving)

• Sesame seeds (for serving)

Directions

1. In a medium bowl, whisk together the yogurt, olive oil, cumin, salt, ginger, paprika, turmeric, cayenne pepper, and garlic. Transfer the mixture to a resealable plastic bag. Add the cauliflower florets, shake, and marinate them in the fridge for at least 30 minutes. 

2. Preheat the oven to 400°F. Using a slotted spoon, shake the excess marinade off the cauliflower and transfer it to a baking sheet. Roast until the cauliflower begins to brown and turn crisp for 30-40 minutes. 

3. While the cauliflower is roasting, whisk the tahini with salt and pepper to taste, adding water 1 teaspoon at a time to thin it out, if desired. 

4. Top the rice with warm cauliflower, avocado, scallions, and sesame seeds. Drizzle with tahini.

Thursday: Rainbow Collard Wraps with Peanut Butter Dipping Sauce

Thank you Pure Wow for the recipe!

Ingredients

Wraps:

• 4 large collard green leaves

• ½ cup hummus 

• 4 carrots (peeled and cut into matchsticks)

• 1 cucumber (cut into matchsticks)

• 2 avocados (thinly sliced)

• ½ red cabbage (shredded)

• ½ cup basil leaves

• ½ cup mint leaves

Dipping Sauce:

• ½ cup peanut butter

• 2 Tbsp sweet chili sauce 

• ¼ cup rice vinegar 

• 1 tsp garlic powder

Directions

1. Bring a large pot of salted water to a boil and blanch the collard leaves in it for 30 seconds. Pat the leaves dry with paper towels. 

2. Working with one collard leaf at a time, trim away the thick, tough part of the stem. 

3. Spread 2 tablespoons of the hummus down the center of one leaf. Top with a quarter of the carrots, cucumbers, avocado slices, cabbage, and 2 tablespoons of each basil and mint. 

4. Fold the leaf in toward the filling (like you’re rolling a burrito or wrap), then tightly roll the filling inside the leaf. 

5. Repeat with the remaining leaf, then cut each wrap in half. 

6. In a medium bowl, stir the peanut butter, sweet chili sauce, soy sauce, rice vinegar, and garlic powder. 

7. Serve the wraps immediately with the dipping sauce, or cover them tightly and store them in the refrigerator for up to two days.

Friday: Hungarian Mushroom Soup with Fresh Dill

Thank you Platings + Pairings for the recipe!

Ingredients

• 4 Tbsp butter

• 1 large onion (diced)

• 1 lb. mushrooms (sliced)

• 3 Tbsp flour 

• 1 Tbsp paprika 

• 3 cups vegetable stock 

• 3 Tbsp soy sauce 

• 1 cup 2% milk 

• ½ cup sour cream 

• 1 Tbsp lemon juice

• 1 Tbsp chopped fresh dill 

• ¼ cup chopped fresh parsley 

• Salt and pepper to taste

Directions

1. Melt the butter in a large saucepan over medium heat. Add the onions and mushrooms and cook until the mushrooms have released their liquids and it’s evaporated – about 10-15 minutes. 

2. Mix in the flour and paprika and let it cook for 2-3 minutes. 

3. Add the stock, soy sauce, and milk and bring the mixture to a gentle boil. Reduce the heat and simmer for 10 minutes. 

4. Remove the mixture from the heat and mix in the sour cream, lemon juice, dill, and parsley. Season to taste with salt and pepper.

Okay, we’re ready to make (and eat!) all of these right now. Who’s with us? Comment any recipes, themes, or ideas you’d like to see next below!

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